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Registros recuperados : 187 | |
81. | | RODIGHERI, H. R.; SHIMIZU, J. Y.; SILVEIRA, R. A. Eucalyptus benthamii - tolerante a geadas severas. In: MAGALHÃES, M. C.; VEDOVOTO, G. L.; IRIAS, L. J. M.; VIEIRA, R. de C. M. T.; ÁVILA, A. F. D. (Ed.). Avaliação dos impactos da pesquisa da Embrapa: uma amostra de 12 tecnologias. Brasília, DF: Secretaria de Gestão e Estratégia, 2006. p. 59-71. (Embrapa - Secretaria de Gestão e Estratégia. Documentos, 13). Biblioteca(s): Embrapa Florestas. |
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Registros recuperados : 187 | |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
Data corrente: |
11/06/2015 |
Data da última atualização: |
29/02/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
SANTOS, K. M. O. dos; VIEIRA, A. D. S.; SALLES, H. O.; OLIVEIRA, J. da S.; ROCHA, C. R. C.; BORGES, M. de F.; BRUNO, L. M.; FRANCO, B. D. G. de; TODOROV, S. D. |
Afiliação: |
KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTÔNIO DIOGO SILVA VIEIRA, USP; HEVILA OLIVEIRA SALLES FIGUEIREDO, CNPC; JACQUELINE DA SILVA OLIVEIRA; CÍNTIA RENATA COSTA ROCHA, UFPE; MARIA DE FATIMA BORGES, CNPAT; LAURA MARIA BRUNO, CNPAT; BERNADETTE DORA GOMBOSSY DE MELO FRANCO, USP; SVETOSLAV DIMITROV TODOROV, USP. |
Título: |
Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
Brazilian Journal of Microbiology, São Paulo, v. 46, n. 1, p. 237-249, Mar. 2015. |
DOI: |
http://dx.doi.org/10.1590/S1517-838246120131245 |
Idioma: |
Inglês |
Conteúdo: |
This study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian Coalho cheeses. High levels of co-aggregation were observed between Enterococcus faecium strains EM485 and EM925 and both Escherichia coli and Clostridium perfringens. Both strains presented low levels of hydrophobicity. E. faecium EM485 and EM925 were both able to grow in the presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), glycocholic acid (GC), and glycodeoxycholic acid (GDC), although they showed the ability to deconjugate only GDC and TDC. Both strains showed good survival when exposed to conditions simulating the gastro intestinal tract (GIT). When tested for the presence of virulence genes, only tyrosine decarboxylase and vancomycin B generated positive PCR results. |
Palavras-Chave: |
Cheese; Probiotic properties; Probiótico; Resistance to antibiotics; Resistência a antibiótico; Technological properties; Virulence factors. |
Thesagro: |
Queijo; Segurança alimentar. |
Thesaurus NAL: |
Enterococcus faecium; Food security; Probiotics. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/128694/1/cnpc-2015-Safety.pdf
|
Marc: |
LEADER 02024naa a2200373 a 4500 001 2022780 005 2016-02-29 008 2015 bl uuuu u00u1 u #d 024 7 $ahttp://dx.doi.org/10.1590/S1517-838246120131245$2DOI 100 1 $aSANTOS, K. M. O. dos 245 $aSafety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses.$h[electronic resource] 260 $c2015 520 $aThis study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian Coalho cheeses. High levels of co-aggregation were observed between Enterococcus faecium strains EM485 and EM925 and both Escherichia coli and Clostridium perfringens. Both strains presented low levels of hydrophobicity. E. faecium EM485 and EM925 were both able to grow in the presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), glycocholic acid (GC), and glycodeoxycholic acid (GDC), although they showed the ability to deconjugate only GDC and TDC. Both strains showed good survival when exposed to conditions simulating the gastro intestinal tract (GIT). When tested for the presence of virulence genes, only tyrosine decarboxylase and vancomycin B generated positive PCR results. 650 $aEnterococcus faecium 650 $aFood security 650 $aProbiotics 650 $aQueijo 650 $aSegurança alimentar 653 $aCheese 653 $aProbiotic properties 653 $aProbiótico 653 $aResistance to antibiotics 653 $aResistência a antibiótico 653 $aTechnological properties 653 $aVirulence factors 700 1 $aVIEIRA, A. D. S. 700 1 $aSALLES, H. O. 700 1 $aOLIVEIRA, J. da S. 700 1 $aROCHA, C. R. C. 700 1 $aBORGES, M. de F. 700 1 $aBRUNO, L. M. 700 1 $aFRANCO, B. D. G. de 700 1 $aTODOROV, S. D. 773 $tBrazilian Journal of Microbiology, São Paulo$gv. 46, n. 1, p. 237-249, Mar. 2015.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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